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Home / Videos / 2 in 5 TamilNadu Akka Kadai Parotta

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2 in 5 TamilNadu Akka Kadai Parotta

Aug-24-2018
Pinky Srini
300 minutes
Prep Time
2 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT 2 in 5 TamilNadu Akka Kadai Parotta RECIPE

All corners of Tamil Nadu welcomes u with parotta shop at each corner of the street. Which is almost a staple street in Tamil Nadu kerala srilanka malaysia. Tamilnadu been home parotta from kerala and srilanka with its own style and taste. 2 in 5 denotes the concept of street food in which if we notice the entire shop will be running based on one or two base items. In same way the two heroes of all shops are PAROTTA(flat layered bread) AND SALNA(local term for thin salan made mostly from chicken offals and bones for flavors) . With these two the shop runs with various dish with slight change for cheaper pocket money . nevertheless this remains to be the home for bachelor people in the state where the term akka means (big sister) where most of the time the shop would be run by a woman or sitting at the cashier place people used to call them 'akka' and each akka kadai parotta taste totally different each in their own awesome way

Recipe Tags

  • Main Dish

Ingredients Serving: 3

  1. Muttai parotta :
  2. oil 2tbsp
  3. salt as needed
  4. pepper 1/2tsp
  5. Curry leaves as needed
  6. chicken salna 1/2cup
  7. tomato one small
  8. onion 1
  9. egg 1
  10. Parotta 2
  11. Muttai kalaki :
  12. oil 1tsp
  13. egg 1
  14. chicken salna 1/4cup
  15. salt as needed
  16. pepper 1/4tsp
  17. Muttai laapa :
  18. oil 1tsp
  19. egg 1
  20. salt as needed
  21. pepper chillipowder 1/4tsp each
  22. onion 2tbsp
  23. tomato 1tbsp
  24. water 2cups
  25. turmeric 1/2tsp
  26. chicken 500gm with bone
  27. Sesame oil 1/4cup
  28. Green chilli 1
  29. garlic 1tsp
  30. ginger 1tsp
  31. tomato 2
  32. onion 2
  33. coriander chopped 1/4cup in total
  34. Curry leaves 4sprig in total
  35. cashews 5
  36. Poppy seeds 3/4tsp
  37. coconut 1/4cup
  38. pepper 3/4tsp
  39. Redchilli 5
  40. coriander seeds 1tbsp
  41. clove 2+1(temper)
  42. cardamom 2
  43. cinnamon 1inch piece + 1/2inch(temper)
  44. Stone flower 1
  45. peanuts 1tsp
  46. Fennel seeds 1tsp + 1/2 tsp
  47. jeera 1tsp
  48. Parotta :
  49. water approximately 1cup
  50. oil 2tbsp +1/2cup
  51. sugar 3/4tsp
  52. maida 1 3/4cup
  53. salt as needed

Instructions

  1. MAKE A SMOOTH NONSTICKY DOUGH WITH FLOUR OIL SALT SUGAR WATER (MILK OPTIONAL)
  2. IF ADDING MILK ADD IN RATIO OF 4WATER :1MILK. MAKE A VERY SOFT DOUGH
  3. KNEAD THE DOUGH WELL FOR 10 TO 15 MINS FOR GOOD GLUTEN FORMATION TO BE ELASTIC
  4. REST DOUGH IN A GREASED BOWL FOR 2HOURS AND WRAP IT
  5. AFTER RESTING KNEAD THE DOUGH AGAIN TO ACTIVATE GLUTEN AGAIN
  6. STRETCH AND KNEAD LONG
  7. MAKE A LEMON SIZE BALL WITH TIP OF DOUGH LOG BETWEEN YOUR THUMBS
  8. ROLL TO SMOOTH BALL AND DO THE SAME WITH REMAINING DOUGH
  9. RETURN THE DOUGH BALLS IN THE SAME GREASED BOWL AND COAT LIBERALLY WITH OIL
  10. AFTER RESTING THE DOUGH FOR ONE HOUR PUT OIL ON WORK SURFACE
  11. AND PLACE THE DOUGHS ONE BY ONE ON IT AND SPREAD WITH HANDS TO 7 INCH THICK DISC
  12. PLACE THE DISC ON TOP OF ONE ANOTHER WITH ENOUGH OIL SPREAD OVER EACH TO AVOID STICKING EACHOTHER
  13. REST THE DISCS FOR MINIMUM 45 MINUTES
  14. MAKE SURE ENOUGH IS BETWEEN EACH DISCS
  15. AFTER RESTING PLACE THE DISC ON GREASED WORK SURFACE
  16. IF U HAVE APPLIED ENOUGH U CAN JUST SPREAD THE DISC TO THIN LAYER WITH JUST PRESSURE IN YOUR FINGERS
  17. SPREAD IT AS THIN AS POSSIBLE.NO WORRY IF IT GETS TEARED.
  18. U CAN EITHER SLIT AND KEEP IT AS SUCH LIFT THE THIN LAYER
  19. COLLECT AND ROLL IT TO A SPIRAL AND TUCK THE DOUGH AT BOTTOM
  20. DO THE SAME FOR ALL DISCS AND SPREAD OIL ON TOP. TO PREVENT DRYING AND REST IT FOR 30MINUTES
  21. NOW SPREAD THE SPIRAL DISC NOT TOO THICK NOR TOO THIN AND PUT ON A MEDIUM HIGH FLAME AND DRIZZLE OIL
  22. COOK TILL DONE & LAYER IT BY PUTTING IN YOUR WORK BOARD KEEPING THE PAROTTA BETWEEN UR HANDS & CLAP
  23. TAKE WHOLE GARAM MASALA COCONUT KHUS KHUS PEANUTS CASHEWS REDCHILLI FENNEL JEERA AND CORIANDER SEEDS
  24. READY ONION TOMATO GINGER GARLIC GREEN CHILLI. WASH AND CLEAN CHICKEN & PREPARE TEMPERING ITEMS
  25. CHOP CORIANDER AND CURRY LEAVES
  26. IN A PAN ADD ONE TSP OIL ADD THE PEANUT AND ROAST FOR MINUTE.ADD AND SAUTE REMAINING ITEMS GOLDEN
  27. ADD REDCHILLI AT LAST TAKE CARE NOT TO BURN.TAKE OUT ALL ONCE DONE AND AROMATIC
  28. TO THE SAME PAN ADD COCONUT CASHEW & POPPY SEEDS SAUTE TILL GOLDEN & MIX EVERYTHING & GRIND TO PASTE
  29. WITH LEFT OVER OIL ADD ONE TBSP SESAME OIL AND ADD CHICKEN ONCE THE PAN IS VERY HOT
  30. LET IT COOK FOR A MIN AND STIR FOR A MINUTE IN HIGH FLAME
  31. ADD SALT AND TURMERIC AND KEEP STIRRING IN HIGH FLAME
  32. ONCE ITS SAUTEED WELL REMOVE AND PRESSURE COOK CHICKEN FOR ONE WHISTLE WITH 1.5CUP WATER
  33. STRAIN THE COOK CHICKEN AND RESERVE THE STOCK WATER
  34. IN A COOKER HEAT SESAME OIL AND WHILE HOT THROWN IN SOME WHOLE GARAM MASALA CURRY LEAVES & FENNEL
  35. ADD HALF OF CHOPPED CORIANDER AND MIX WELL
  36. ADD ONIONS AND SAUTE WELL TILL RAW SMELL GOES AND LIGHT BROWN AND OIL OOZES OUT
  37. NOW ADD TOMATOES
  38. SAUTE TILL AGAIN OIL OOZES
  39. NOW ADD CHOPPED GINGER GARLIC GREEN CHILLI AND SAUTE
  40. SAUTE TILL MUSHY AND OIL COMES OUT IN EACH OF THESE STEPS FOR ENHANCED FLAVOURS
  41. NOW ADD CHICKEN TO IT AND MIX WELL
  42. ONCE THE CHICKEN HAS MIXED WELL ADD THE GROUND PASTE AND MIX WELL
  43. COOK FOR FEW MINS
  44. ADD THE STOCK WATER AND EXCESS WATER IF ANY TO MAKE IT THIN
  45. CLOSE AND KEEP IT FOR ONE WHISTLE IN MEDIUM FLAME AND LET THE PRESSURE RELEASE NATURALLY
  46. CHICKEN SALNA IS READY.ADD CHOPPED CORIANDER
  47. TAKE ONE EGG ADD LITTLE TURMERIC SALT CHILLIPOWDER PEPPER
  48. ADD CHOPPED TOMATO
  49. ADD CHOPPED ONION
  50. BEAT WELL
  51. SPREAD THE PAROTTA DOUGH TO ALMOST ROUND SHAPE AND PUT IN MEDOUM HOT TAWA
  52. AFTER A MINUTE POUR THE EGG MIX AND CLOSE WITH LID FOR A MINUTE AND WAIT
  53. DRIZZLE OIL IN AND AROUND
  54. CLOSE THE PAROTTA ON ALL FOUR SIDES AND COOK ON BOTH SIDES
  55. COOK TILL THE EGG GETS COOKED
  56. SERVE ONCE THE PAROTTA TURNS GOLDEN AND EGG GETS COOKED
  57. TAKE ONE EGG ADD SALT PEPPER AND SOME CHICKEN SALNA WE MADE
  58. IN A OIL DRIZZLED HOT PAN POUR THE EGG MIX AND LET IT STAND FOR 30SECS TILL IT GET COOKED AT BOTTOM
  59. NOW GENTLY FOLD ON ALL SIDES LIKE A POCKET & SERVE THE EGG.IT IS SLIGHTLY RUNNY AND SET WITH HEAT IN
  60. ITS OMLETTE OUTSIDE WITH RUNNING EGG CURRY ON INSIDE JUST SLIDE IT IN YOUR MOUTH ALL AT ONCE ;)
  61. ADDITIONALLY CHOP ONION TOMATO. TEAR PAROTTA INTO PIECES WITH SPICE POWDER, SALNA AND EGG
  62. ON A HOT TAWA ADD OIL THEN CURRY LEAVES ONION AND SAUTE
  63. ADD TOMATO ONCE ONION IS GOLDEN BROWN
  64. NOW ADD THE EGG AND MIX WELL
  65. FOLLOWED BY SALNA AND ADJUST THE SPICY LEVELS WITH PEPPER CHILLI POWDER AND SALT
  66. ADD THE TEARED PAROTTA AND SCRAMBLE WITH GLASS TIP OR A STEEL SPATULA
  67. SHRED AND SCRAMBLE WELL AND COLLECT IT ON A PLATE

Reviews (1)  

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Neema Bhardwaj
Aug-24-2018
Neema Bhardwaj   Aug-24-2018

Thanks for sharing this recipe.

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